Cooking Class

Portuguese traditional food

Master class

Serves everybody

Portuguese mixed salad

Ingredients

Lettuce
Tomatoes
Olives
Onions
Cucumber
Olive oil
Wine vinegar
Oregano
Salt
Pepper

Cooking steps

1. Cut the vegetables in the desired shape and form and season to taste.
OPTIONAL ROASTED TOMATOES:
1. Place the tomatoes in a oven tray and season with salt, pepper, garlic and aromatic herbs.
2. Place them in the oven for 20-25 minutes at 180 C.

NOTE: Peeling the cucumbers prevents digestive problems.

Soup (serves 4)

Caldo verde

More than 500 years ago, Caldo Verde was just a lower class soup from the north of Portugal. Today, Caldo Verde is widely recognized as one of the portuguese finest traditional soups, across all social levels. According to CNN, it’s one of the best soups in the world.

Ingredients

onions - 100 g
garlic cloves - 2
potatoes - 400 g
water - 1 L
portuguese cabbage - 300 g
portuguese chouriço - 1

Cooking steps

1. In a pan saute the sliced onions.
2. Add the sliced garlic cloves when onions are brown.
3. Add boiling water.
4. Peel and cut potatoes in slices. Season with salt. Cook over moderate heat for 20 minutes or until the potatoes are cooked.
3. Grind the soup with a blender until the potatoes are completely pureed.
4. Boil the soup and add the cabbage, thinly shredded (the thinner the better).
5. Stir and let it boil for five to ten minutes.

CHORIZO
1. Peel the chorizos and cut them in slices.
2. Place the slices in the oven at 120 C for 20 minutes or until roasted.

Main course (serves 4)

Alentejo Pork

Many centuries ago, pork was expensive and, since there was no good conservation methods, it was rare and reserved for festivities. Therefore, this dish started with clams, chestnuts and “pork butter”. As time passed by, clams price rose and pork lowered, evolving this dish into more meat than clams.

Ingredients

Pork loin - 400 g
Potatoes - 400 g
Clams - 200 g
60 g de pickles
Garlic - 3 cloves
White wine - q.b.
Olive oil
Paprika - 3 tbsp
Black olives - q.b.
Cilantro - q. b.
Salt and pepper - q.b.

Cooking steps

1. Cut the meat into cubes and marinate it with the minced garlic cloves, white wine and paprika 20 minutes.
2. Boil the potatoes with their peel
3. When the potatoes are cooked put them in the fridge to let them cool.
4. Peel the cooled potatoes and cut them into cubes.
5. Fry the potato cubes in a frying pan in hot olive oil. Remove and drain on absorbent paper.
6. Heat the olive oil in a pan, add the meat and let it sauté. Refresh with the marinate sauce to prevent the meat from sticking.
7. When meat is almost cooked, add the clams. If necessary, drizzle with a little more marinate sauce.
8. Finish with the fried potato cubes, pickles and black olives and chopped coriander.

Serves 25

Pasteis de Nata

Puff pastry and sugar syrup

Ingredients

SUGAR SYRUP:
sugar - 300g
water - 150g
lemon peel - 4 slices
cinnamon stick - 2

Cooking steps

1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.

Egg custard

Ingredients

corn starch - 30 g
flour - 30 g
milk - 500 ml
egg yolks - 6
egg - 1

Cooking steps

1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.

CUSTARD TARTS:

  1. Open the puff pastry into the mold and fill it with ¾ of cream
  2. Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!

Anti allergies and vegan dessert (serves 3)

Drunk pears

The oldest record of this dish goes back to roman times, where Plinius the Younger advised to cook pears, because they could be bad for your digestion. It is believed that cooking pears with wine and honey was already being done by ancient greeks.

Ingredients

Pears - 3
Lemon peel - 1
Sugar - 75 - 100 g
Red wine - q.b.
Cinnamon stick - 3
Mint - q.b.

Cooking steps

1. Heat red wine with ¼ of water with sugar and mint.
2. Peel the pears and remove the stem with a seed corer.
3. Place a cinnamon stick in each pear core and cook over low heat, the pears in the wine until pears softened.
4. Carefully remove the pears and reduce the wine, letting it boil until it has a syrupy appearance.
5. Serve pears with the syrup.